Total Greek Yoghurt has a new campaign designed to inform readers about the 1000 new recipes and ways to use and love their yoghurt. Based on this campaign they invited a group of food bloggers up to London for a day cooking recipes using Total Greek Yoghurt under the guidance of Chef Paul Merrett. We arrived at La Cucina Caldesi off Marlebone Lane,
When I arrived Paul Merrett came over and said hello right away (unlike some celeb chefs who pretty much keep to themselves!) and he was very warm and welcoming and gave us a quick run down of the session and off we wsent to settle in at out workstation.
|Chef Paul Merrett gave us a quick idea of the agenda for the session|
|Finishing touches on the panna cotta|
As soon as we arrived we were given a quick snack of Panna Cotta made with Total Greek Yoghurt (TGY) which was absolutely devine. I am not a breakfast eater as a general rule so this was a very welcome offering mid-morning.
|Greek Yoghurt and Vanilla Panna Cotta with Raspberries|
|Ready to go in the oven|
|All four groups baked their cakes together|
|A few minutes to cool then pour over the syrup|
|Ready to serve|
|Just checking the middle is cooked|
|Served with a drizzle of honey and a dollop of yoghurt|
For the Sponge Cake
120g TOTAL Classic Greek Yoghurt
190g golden caster sugar
50g self-raising flour
Zest of 1 orange and 1 lemon (keep separate)
100g ground almonds
100g ground hazelnuts
2 tablespoons of poppy seeds (plus 1 tablespoon extra for the top of the cake)
For the syrup
Juice of 1 orange and 1 lemon
140g golden caster sugar
1 tablespoon orange blossom water
A blob of TOTAL Classic Greek Yoghurt
1. Pre heat the oven to 175°C/325°F/Gas Mark 3.
2. Grease the baking tin.
3. Beat the butter and sugar until it is pale yellow and creamy.
4. Beat in the eggs one at a time.
5. Now chuck in the flour, zest, ground nuts, semolina, Greek yoghurt and poppy seeds.
6. Stir everything up well and spoon in to your greased baking case.
7. Bake for about 1 hour but check after 45 minutes – the sponge will be golden brown and springy when cooked.
8. Put the cooked cake to one side to cool slightly and make the syrup.
9. To make the syrup place all the ingredients in a pan and bring to a boil.
10. Allow the syrup mixture to reduce by at least half.
11. Using a fork dot holes across the surface of the cake and then pour over the syrup, sprinkle with the extra poppy seeds.
12. Serve with Greek yoghurt and a trickle of honey.
Next we proceeded to make the starter - but I will talk about that in part 2! See you there.